Crumble up baked and cooled cake into fine crumbs (you can even try strawberry flavored cake) and mix it with about 1/2 cup of frosting at a time, until it is almost a play dough consistency. (You can use a fork or electric mixer, but I like to just use my hands. Kids LOVE this part and squishing it between their fingers to fully incorporate.)

Roll mixture into balls and mold into a cone shape, with the point of the strawberry facing up and the part where the stem will go against your work surface (Making a little volcano). Then you can flip it over on its side and round out the edges on top a little, to make your strawberry shape. Mine were about the size of an average strawberry. Place on wax paper covered plate or cookie sheet, and chill in the fridge or freezer until stiff, but not frozen solid.

Once cakeberries are firm remove from fridge/freezer. Holding the pointed tip of the cakeberry, dip top half (about 1/3 of the cakeberry) into melted red candy melts and stick green toothpick in the top for the "stem" while red candy is still wet. Lay on wax paper to dry.

Once red candy has dried, use the green toothpick "stem" as a handle to dip the bottom half of the strawberry into melted dark or white chocolate chips or candy melts. Lay on wax paper to dry.

With a flower shaped cookie cutter (daisy cutter) or scissors, cut out leaves from green candy (laffy taffy, air heads, gum drops, etc.) Push leaves through "stem", attaching to top of strawberry with a dot of melted chocolate. Drizzle with chocolate once dry, or roll in chopped nuts or sprinkles while chocolate is still wet. You can use any color combination or toppings you desire.

They looked so real, I fooled almost everyone with this platter of Cakeberries! They package up nicely too, for individual treats. You can really see the green leaves on top in this picture.

Note: Make sure to remove the toothpick before feeding to young children.

If you like my "cakeberries" technique feel free to spread the word on your
blog/site/facebook/etc., but please make sure you give credit with a
link back to this post for the complete tutorial. Thanks so much! Can't
wait to see all of your creations!

Hi Lisa, Try starting with a ball and mold it into a cone shape, with the point of the strawberry facing up and the part where the stem will go against your work surface (Making a little volcano). Then you can flip it over on its side and round out the edges on top a little. Make sure to pop them in the freezer until they are firm (but not frozen solid) before dipping in chocolate so they don't crumble apart and are easier to work with. Let me know if this helps and be sure to email us a photo of your finished product to dollstar@dollhousebakeshoppe.com for a special discount!

Thanks! I think I have the shape better now but am having a hard time with the drizzle. What are you using to achieve the drizzled look (a bag?) and how do you get the drizzle on the back? DO you do the front and back separately? I am so determined to make these and your are sooooo perfect looking. I will definitely send you pictures when I get them to look better. It is such an awesome idea !!!

@Lisa, I commend you for your ambition! For the drizzle you can use a decorating bag or any plastic bag with a tiny hole snipped off the corner (many people use a knife or fork to drizzle, but I am too much of a perfectionist ;)). Make sure the melted chocolate is nice and thin (stir in a little oil or shortening with your melted chocolate to thin it out). Twist the top of the bag right above the chocolate. With the twist of the bag in between the nook of your thumb and index finger, grab the bag at the top of the bulge of chocolate and start squeezing onto the waxed paper right next to the cakeberry. Once the chocolate is flowing out in a steady stream, move your hand back and forth over the cakeberry while gently squeezing (this prevents a huge glob of chocolate landing on your cakeberry when you first start squeezing). Just like a real strawberry, you only have to do the drizzle on the top side. Good luck!! Let me know if you have any other questions. If you get this down you can do anything, this is one of my most difficult tutorials! I will be posting many more faux food treats made out of all sorts of sweets, that are just as cute and a lot easier very soon!

Thanks for getting back to me so quick !! I am so determined to get mine to look good. Yours are just amazing !!! It's so nice of you to share your expertise. I think my chocolate was too thick and I didn't use a bag. I am going to try again tomorrow. I seem to go one step ahead and two steps back LOL. When I looked at the ones I made in the fridge the cake was leaking through the chocolate. It looked like oil coming through. I don't know what is causing that to happen. But I am not giving up.

So far I have gotten to the molding part easily. But when I dip the dough into the chocolate..the dough strawberry would get stuck in the thick chocolate and pull apart. Or the chocolate wouldn't be smooth and consistent in the pictures on the berry. Mine would be thick and clumpy! Help me? What am I doing wrong??

Those are really super cute. very cute:) I have an issue with red velvet cake though, ever since i learned they get the red food coloring from an insect.yup.lol.click here for Alaska Grizzly Bear Tours